summer vegetables

Ricotta salata—ricotta's saltier cousin—adds a sharp tang to this summer pasta dish.

Penne with Roasted Summer Vegetables and Ricotta Salata

eggplant,

zucchini,

pt. grape tomatoes, halved

olive oil

kosher salt

black pepper

penne pasta

c. grated ricotta salata,

c. finely chopped fresh basil,

Couldn’t find ricotta salata at the store, so I made it with regular ricotta. Mine turned out yummy, but very mild. There may have been a stronger flavor if I had the correct cheese. The roasted veggies did turn out perfectly.

Mmmm that was good. I used feta instead of ricotta salata and carrots instead of eggplant because that's what I had on hand but it was very good!

Hearty Instant Pot Vegetable Soup made with pesto, white beans, and delicious vegetables.

Instant Pot Vegetable Soup with Pesto

onion, diced

carrots, diced

red bell pepper, diced

yellow squash, diced

celery, chopped

tomato, diced

oz white beans,

vegetable broth, fat free

tomato paste

tsp black pepper

tsp salt

bay leaf

pesto

Parmesan,

Set the Instant Pot to sauté and add...

Set the Instant Pot to sauté and add one tablespoon of olive oil.

Add the diced onion, celery, and carrots.

Add the diced red pepper, yellow squash, and...

Add the diced red pepper, yellow squash, and zucchini.

Press Cancel.

Add the tomato paste, diced tomato, and the...

Add the tomato paste, diced tomato, and the rinsed small white beans.

Pour the vegetable broth into the pot and...

Pour the vegetable broth into the pot and top with the bay leaf.

Close the lid and set the timer to...

Close the lid and set the timer to 10 minutes on HIGH PRESSURE/MANUAL.

Once the time is up, perform a controlled...

Once the time is up, perform a controlled quick release.*

Remove the lid, discard the bay leaf, and...

Remove the lid, discard the bay leaf, and serve.

Serve with 1-2 tbsp of pesto per bowl...

Serve with 1-2 tbsp of pesto per bowl and garnish with Parmesan.

This Hearty Eggplant Stew is packed with fresh summer vegetables and simple pantry staples to make a delicious dish you&#039;ll crave every year at the end of summer. Vegan, Gluten-Free, Grain-Free.

Eggplant Stew with Summer Vegetables

olive oil (divided)

eggplant (½” dice (about 1 medium))

kosher salt (plus more to taste)

onion

zucchini (diced)

yellow squash (diced)

cherry tomatoes (cut in half)

garbanzo beans (drained and rinsed)

garlic (minced)

Italian seasoning

paprika

low-sodium vegetable broth

torn fresh basil (for garnish (optional))

Pan-Fry the Eggplant: Warm 3 tablespoons of oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add the eggplant and 1/2 teaspoon salt and stir immediately. Pan-fry for 5 to 6 minutes, stirring occasionally, until the eggplant is translucent and browned. Remove the eggplant from the pot and set aside on a plate.

Veggies: Add the onion to the pot and sauté for 1 minute, scraping the bottom of the pot to remove any browned bits. Add the tomatoes, zucchini, yellow squash, and an additional generous pinch of salt. Mix well and sauté for 5 minutes, stirring occasionally.

Aromatics: Add the garlic, Italian seasoning, and paprika to the pot and stir well. Sauté for 1 to 2 minutes, until the garlic is fragrant.

Simmer: Add the chickpeas and vegetable broth to the pot and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally. If the stew gets too thick for your liking you can thin it out with additional vegetable broth or water.

Serve: Turn the heat to low and add the eggplant, stirring well. Once the eggplant has warmed, divide the stew between serving bowls and top with torn basil. Serve warm; leftovers will keep in the fridge for up to 5 days.

Colorful summer vegetables simmered in a red sauce and spooned over warm polenta make a hearty and inexpensive summer meal.

Summer Vegetables in Red Sauce

garlic (0.32)

olive oil (0.32)

eggplant (1.49)

Italian seasoning (0.10)

salt (0.02)

tsp pepper (0.03)

red bell pepper (1.50)

zucchini (1.47)

24 ounces. jar pasta sauce (1.50)

parsley (optional garnish) (0.10)

water (0.00)

salt (0.05)

yellow cornmeal (0.40)

butter

Parmesan (0.36)

Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot. Sauté over medium heat until the onions have softened.

While the onion and garlic are cooking, dice the eggplant into ½-inch pieces. Add the eggplant to the pot with the Italian seasoning, salt, and pepper, and continue to sauté over medium heat.

Dice the red bell pepper. Once the eggplant has softened, add the diced bell pepper to the pot and continue to sauté.

Slice the zucchini into ¼-inch thick quarter-rounds, then add them to the pot. Continue to sauté just a couple minutes more, or until the zucchini just begin to soften.

Add the red sauce and 1/4 cup water to the pot and stir to combine. Let the vegetables simmer in the sauce for 5-10 minutes, or until they reach your desired level of tenderness.

While the vegetables are simmering, bring a separate pot of water to a boil.

Once boiling, stir in the salt, then pour in the cornmeal while whisking. Continue to cook and whisk until the cornmeal thickens (this should happen quickly).

Once the cornmeal has thickened, stir in the butter until melted, then add the grated Parmesan. Stir to combine, then taste and adjust the seasoning to your liking.

To serve, spoon ⅔ cup cornmeal into a bowl then top with one cup of the vegetables and red sauce. Garnish with chopped parsley if desired.

Delicious!  This is a great recipe to use fresh veg picked from my garden.  Love that it is an easy recipe as well!  The only alteration I made was that I used dairy-free butter and dairy-free mozzarella since my daughter is allergic to dairy.  It turned out great!

Vegetables came out super tasty, but not sure if I used the right corn meal. I bought regular corn meal and one cup to 5 cups of water did not work. I had to dump in extra cornmeal to get it the right consistency and boil for about 15 minutes. It came out very bland even with extra butter and parmesan. Want to make this again though, will just try to half the amount of water and use chicken stock for more flavor.

This one's a keeper! Adapts really well to using up leftover bits of things -- I tossed the last of a jar of roasted red peppers and a tiny bit of ground beef. Added mozzarella to the polenta and not only did I have a delicious dinner but I cleared out my fridge too!

Love this! We ended up roasting the veggies then throwing them into the sauce it was excellent

Thanks, makes perfect sense!

I ended up making it nearly as written, and it was delicious. The last of the leftovers will be my lunch today. :)

So yummy. Loved how veggie packed it is. I used carrots instead of eggplant and added some red pepper flakes and a little lemon. Served with the polenta and some crunchy bread (💜 carbs). It was a hit!

Top 4 summer vegetables recipes from across the web

The most viewed summer vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Penne with Roasted Summer Vegetable...

Instant Pot Vegetable Soup with Pes...

Eggplant Stew with Summer Vegetable...

Summer Vegetables in Red Sauce

Top 4 summer vegetables recipes from across the web

The most viewed summer vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Penne with Roasted Summer Vegetable...

Instant Pot Vegetable Soup with Pes...

Eggplant Stew with Summer Vegetable...

Summer Vegetables in Red Sauce

The most viewed summer vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine